Sichuan Vegetable with Mince
The weather here is so unbearably hot this year, that the time spent in the kitchen is carefully minimized. This is a shortcut recipe for Sichuan vegetable with mince meat (四川菜炒肉碎). The shortcut comes from using ready-to-eat shredded Sichuan vegetable (see picture below). This stir-fry is so delicious, that we can’t help eating extra bowls of porridge with it. Not good for diet, but it definitely made us belly-happy.
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This is the brand of shredded Sichuan (Szechuan) vegetables ( 四川菜 or 榨菜 in Chinese) that I use for this recipe. Pictured above are the 80g mini packets, but for this recipe I used one 400g packet. I always use this brand as it is the most common one sold at the supermarkets, does not contain preservatives and it is tasty. But I find it a tad too salty for my liking. So I will soak the shredded veg in a bowl of water for 10 minutes to lessen the saltiness, before adding to the wok. You can skip this step if you don’t mind the default saltiness, or extend the soaking time by another 5-10 minutes, if you want to reduce the saltiness further. Don’t soak the veg for too long though, else they will become tasteless.
This stir-fried Sichuan vegetable with mince meat goes incredibly well with porridge (we are having brown rice porridge above) or rice.